1. Burroughs , L. F. Carr , J. G. 1957 The amino acid content of cider in relation to growth of lactic acid bacteria Rep. Long Ashton Res. Stn for 1956 162
2. Carr , J. G. 1953 The lactic acid bacteria of cider I. Some organisms responsible for the malolactic fermentation Rep. Long Ashton Res. Stn for 1952 144
3. Occurrence and activity of some lactic acid bacteria from apple juices, ciders and perries;Carr;J. Inst. Brew,1957
4. Lactic acid bacteria as spoilage organisms of fruit juice products;Carr;J. appl. Bact,1959
5. The microbiology of wines and ciders;Carr;Rep. Prog. appl. Chem,1962